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PUMPKIN FUDGE PIE - Rich and decadent this twist elevates the traditional pumpkin pie to a whole new level of devourment.
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5 from 4 votes

Pumpkin Fudge Pie

Pumpkin Fudge Pie - Rich and decadent, this twist on a classic Holiday dessert elevates traditional pumpkin pie to a whole new level of deliciousness.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Servings: 8
Author: Sandra


Pie Crust (recipe makes 2 crusts)

  • 14 tablespoons butter softened
  • 1 egg
  • 2 cups flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ¼ cup water

Fudge Layer

  • ½ cup butter
  • 2 ounces unsweetened chocolate bars or chips
  • 1 cup sugar
  • 2 eggs beaten
  • 1 teaspoon vanilla

Pumpkin Layer

  • 15 ounces canned pumpkin
  • 14 ounces sweetened condensed milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger


Pie Crust

  • In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes. Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use.
  • When ready, roll out 1 pie crust and place in pie pan.

Fudge Layer

  • Melt together chocolate and butter. I do this over the stop top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs. Stir until well combined and no visible egg. Pour into unbaked pie shell.

Pumpkin Layer

  • In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell.
  • Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 60-65 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool.
  • Top with fresh whipped cream and serve.